A compilation of my fave Bobby Flay recipes. "The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook." - Bobby Flay. *I do not claim ownership of any of the recipes seen here.*

Sunday, June 2, 2013

Grilled White Fish with Chermoula

IngredientsChermoula:Pinch saffron threads1/4 cup hot water1 tablespoon canola oil3 cloves garlic, finely chopped1 teaspoon ancho chile powder1 teaspoon ground coriander1 teaspoon ground cumin1/2 teaspoon chile de arbol1/4 cup extra-virgin olive oil1 teaspoon finely grated lemon zestJuice of 1 lemon2 red bell peppers, grilled, peeled, seeded and sliced2 ripe beefsteak tomatoes, diced and seeded20 fresh mint leaves, torn3 tablespoons coarsely chopped fresh cilantroGrilled White Fish:2 pound halibut fillet (1 1/2-to-2-inches thick)Canola oilKosher salt and freshly ground black pepperDirectionsFor the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.